How to flip baked goods in a slow cooker

If the dough or casserole baked in a slow cooker has a thick enough top that it can be turned over, use the hanging steamer tray from the MB kit. Leave the pie or casserole in the bowl for 10 minutes or as directed in the recipe (1). Insert the steamer tray (2) into the bowl. Using oven mitts, grasp the sides of the bowl with both hands and, holding the steamer, turn the bowl over in one quick movement. Place the steamer on the table and remove the bowl. The cake will remain upside down on the steamer, with the browned bottom side up (3). Then it can be turned over onto the grid (4,5,6).

Place the steamer rack upside down on the surface of the pie. Insert the steamer tray into the bowl and proceed as described above. The inverted cake will end up on a rack of two steamers.

If the pie or casserole is short, and you have two steamers (a hanging tray and a stand), then use both. Place the steamer rack upside down on the surface of the pie. Insert the steamer tray into the bowl and proceed as described above. The inverted cake will end up on a rack of two steamers.

And if you don't have plastic steamers that fit the MB bowl, you can use a durable plastic plate slightly smaller in diameter than the bowl instead. Plastic is preferable here so as not to scratch the coating of the bowl. Place a plate on the surface of the pie or casserole. Put on oven mitts.

While pressing the plate against the cake with one hand, turn the bowl and contents over with the other hand. The pie will end up upside down on the plate you are holding underneath. All that remains is to remove the bowl from it, continuing to support the plate with the pie in weight. This is more difficult than removing the bowl from a pie standing on the table, so you may need outside help, but you can do it alone.

To return the cake to the MB bowl to finish baking upside down, use the same techniques and the same plastic steamers or plates.

How to remove a pie from a slow cooker without turning it over

If the pie or casserole has a tender top or soft center so that when you try to turn the product, it becomes deformed, it is removed from the MB bowl using strips of cooking parchment.

Before shaping the product in the bowl, cut two strips of baking parchment 10-12 cm wide and 45-50 cm long. Lightly grease the bowl with butter or baking margarine so that the parchment sticks. Place the strips in a crisscross pattern in the bowl. To prevent the parchment from shifting, you can use clothespins to secure the ends of the paper strips to the rim of the bowl. Before placing the bowl in the multicooker, carefully remove the clothespins.

Once the finished cake has cooled slightly in the bowl, take all four ends of the parchment strips in one hand and lift the cake. It will come out of the bowl easily. Supporting the bottom of the cake with your other hand, carefully transfer it to the prepared plate.

How to lubricate the multicooker bowl for baking

The MB bowl with an internal non-stick coating should be greased before baking. Do not grease the bowl with vegetable oil, it may be absorbed into the dough and the baked product will stick. Grease with butter, lard, margarine for baking. It is enough to take 3-5 g of fat. There is no need to sprinkle flour on the fat - if the non-stick coating is in order, nothing will stick to it even without flour. If the coating of the bowl is scratched, but you still intend to bake in it, cover the bowl with cooking parchment. It is not recommended to bake in stainless steel MB bowls, but in a pinch, a steel bowl can also be lined with parchment.

Bon appetit!

Using a multicooker, you can cook almost anything: a variety of stews, porridges, first courses, and, of course, baked goods! The multicooker easily copes with biscuits and muffins, as well as open pies, and even puff pastry. But after cooking, the question always arises: “How can I remove the baked goods from the deep bowl of the multicooker?” This question is especially relevant for people who are just learning the basics of cooking with their helper.

The very first and most important rule: never take out hot baked goods, let them cool a little and get stronger!

Depending on the type of baked goods, choose the most suitable method for removing them from the multicooker bowl:
1. If the cake is strong (sponge cake, muffin, etc.), then you need to use the steaming bowl that comes with the multicooker.
After the cake has cooled slightly, remove the bowl from the multicooker. Insert the steamer container on top and, holding it with your hands, sharply turn this entire structure over. The cake will fall onto the container, after which you can transfer it to a plate.

2. If the baked goods have a liquid top or are very delicate (cheesecake, pizza, tarts, etc.), then you need to use parchment paper, it is also called “baking paper” or “baking paper.”
Cut two long, thick strips of parchment paper. And before putting the dough for the future pie into the slow cooker, place them crosswise on the bottom of the bowl. Once cooked, the cake can be easily removed by pulling the ends of the strips.

3. Freshly baked bread can be taken out immediately; use a soft towel to do this.
Place a towel on top of the bowl and, holding it with your hands, turn it over. In a moment, hot bread will be in your hands.

How to remove baked goods from a multicooker.

I am often asked how to properly remove baked goods (or casserole) from a multicooker without spoiling its appearance. There are several methods that I know of and which I will be happy to share with you.

1. Do not remove baked goods (casseroles) immediately from the bowl after the beep; always let them sit in the multicooker bowl for a while, cool slightly, and set.

2. Quite often I use a steamer container to remove baked goods. This method is suitable for upside-down pies. By the way, housewives are often surprised why in the photographs the top of the pie is crispy and ruddy, but theirs is pale and not baked. In fact, the slow cooker only browns the bottom of the pie, but when it is removed from the multicooker bowl, it is turned over, and the browned bottom becomes the top, and the pale top becomes the bottom. To do this, the steamer container is inserted into the multicooker, the bowl is turned over and the pie is turned over along with it.

Sometimes it’s enough to just place a plate on top of the bowl and shake the cake onto it.

3. The second method is suitable for open pies and pizzas. Use a steamer container and a wide flat plate. The technique is the same as in the first option, but after the baked goods are on the steamer container, you need to place a plate on top and turn the pie onto it.

4. Sometimes housewives complain that baked goods stick to the bottom of the multicooker bowl and are difficult to get out. Fortunately, I don’t have such a problem, but I still played it safe a couple of times when baking open pies. In order to avoid unpleasant surprises when removing pies from the multicooker, grease the bowl with oil and lay out 2 strips of baking paper.

5. To remove the bread (and the bread in the slow cooker turns out very tasty and tall), I use a thick towel. Just cover the bowl with it and turn it over with the bread onto a towel.

These are the methods I know. I will be glad and very grateful if you share your secrets.

Baking cakes is not a job for the faint of heart. It would seem that the most difficult mission has been completed successfully, but the questions remain. When to remove a biscuit from the oven or how to remove it from a slow cooker and then cut it into cakes are questions that interest exhausted and desperate housewives. Don’t lose heart, dear ladies, today the Cook will reveal all the secrets of handling ready-made baked goods, with which you can create a real masterpiece.

And so, with a certain self-satisfaction and pride in your resistance to this capricious baking, by the end of the allotted time that the cake was in the oven or in the slow cooker, you noted that the sponge cake turned out great, fluffy, tall, even and tanned (not to be confused with burnt!). However, the smile quickly disappears from your face at the thought of exactly what moment you can remove this mischief from the oven, so as not to experience the bitterness of disappointment when it falls.

First, you need to calm down and realize that the most difficult part on the path to success has been completed, and there is very little left to the finish. Secondly, you should arm yourself with the advice of the Cook, who will tell you...

Under no circumstances should you remove baked goods from the oven immediately after turning it off. Otherwise, all your work will go to waste. The oven door must be opened slightly and waited for about 15 minutes, only after which the mold can be removed.

If you baked a sponge cake for a roll, then this product should leave the “broiler” 10 minutes after switching off, and what is important, it should be very warm, since the cooled cake will break and crack when twisted.

In order for your confectionery miracle to turn out perfect, you must first remove it correctly after cooking. Looking back a little, it is worth noting that such a biscuit layer must be baked on parchment.

1. Now, when it has already completely baked and cooled for about 10 minutes in the oven turned off with the door open, it needs to be removed from the baking sheet, but not torn off the paper. Having coated the entire cake with jam, we begin to carefully wrap it into a roll, gradually separating it from the parchment layer.

However, rolls are often made with cream, which you certainly cannot apply to a hot cake. Then you can use the second method.

1. Having turned the baking paper with the biscuit onto oiled loose parchment, we need to remove the baked sheet from the cake as carefully as possible, which we then roll into a roll and leave to cool (we are talking about the biscuit, not the paper). This is done so that after cooling and decorating with cream, our product can be rolled up without, so to speak, losses in the form of cracks and breaks.

...How to remove a biscuit from a multicooker

In a super smart unit, the biscuits turn out, well, simply magnificent and you don’t want to spoil such beauty and pull it out as carefully as possible, avoiding damage. First of all, the cake needs to be given a little time to cool, although in this oven you can wait until the baked goods are completely cooled, there is no risk of it drying out. To implement the second stage - “extraction”, two methods are provided.

Remove using steam nozzle

For the first method, we will need a steam nozzle, which comes with the multicooker. We insert this “holey bowl” upside down into the bowl with the biscuit and with a deft movement we turn the entire system over so that the baked goods are on the insert, and remove the bowl. After which the cake can be transferred to a dish, in the same way, put a plate on top and turn it over.

Remove using parchment strips

However, for some, such manipulations with revolutions may seem complicated, like juggling in a circus, requiring skill and steadfastness so that the hard-won cake does not fall to the floor.

It is for such cooks who have not been trained at a circus school that an alternative option is offered, how to remove the biscuit from the multicooker.

To implement this method, you should think about removing the baked goods at the stage of pouring the dough. At the bottom of the bowl you need to lay 2 long and relatively wide strips of parchment crosswise, so that their ends freely come out of the edges of the mold, and pour the egg-flour mixture onto this paper.

After finishing baking and cooling the biscuit, you simply need to pull the paper edges, pulling the cake out of the pan. The papers are then easily separated from the cake.

The variety of different handy tools for making confectionery these days allows you to create something incomparable without much difficulty. A biscuit baking dish is a whole space for imagination today. There are so many of them.

Some have detachable walls, while others have a design that allows for the removal of the bottom. Children's ones are especially original, with which you can easily create a bear, a car, a boat, and even a princess and a dinosaur. No one, but petty hooligans will not be able to pass by such a cupcake or cake.

Various materials are also used for such vessels: aluminum, steel, tin, silicone, glass, with non-stick coating.

It is more advisable to bake ordinary round biscuits in springform pans. Some come in different diameters, so you can make a multi-tiered splendor, or a simple cake. Some round molds have a convex pattern on the bottom, which will add originality to the product.

1. Lubricating the mold, whether non-stick Teflon or any other, has its advantages. Firstly, under this condition it is easier for the biscuit to rise, and secondly, after baking it easily moves away from the walls of the vessel.
2. Another important point: in a pan with a flat bottom, be it round or square, you need to lay out baking paper; if the bottom is removable, then you need to line it with parchment and then attach the sides to it.
   If the shape is one-piece, then simply cut out a circle (square) of the required size from paper. There is no need to wrap the walls with parchment; this measure is only for the bottom. The question may arise: why is this even needed?
   Firstly, this will protect the bottom of the baked goods from burning, and secondly, it is much easier to remove the biscuit from the mold, and the product itself will be smooth.
3. In order not to spoil the structure of the perfect baked goods, before removing the cake from the container or separating the sides of the mold, you must carefully walk around with a knife, unhooking the sponge cake from the dish.
4. Recently, housewives are increasingly using silicone molds. In them, the product turns out perfectly uniform and can be pulled out easily. It only needs to be lubricated the first time you use it. The main rule is that the crumpet must cool down in the mold and should be taken out only when cooled.

Sometimes, when baking cakes in a solid rectangular form, the sponge cake itself turns out to be lumpy and wavy, but this is a minor problem, and everything can be easily corrected with a sponge knife, simply cutting off the bumps, which can later be used for sprinkling the cake or roll.

And so, finally, sweating from exertion and drinking motherwort to calm down, we took out a beautiful, even, smooth biscuit from the bowl. It's time for another rather important procedure, so catch your breath, take a deep breath and exhale slowly.

Have you calmed down? Now let's start cutting the biscuit into cake layers. Stop, just don’t faint, composure, smart advice and some tools will allow you to do this quickly and efficiently. It’s worth mentioning right away that you need to cut the biscuit cold and under no circumstances hot. It will be generally ideal if it sits in the refrigerator for a couple of hours before the “operation”.

Cutting a cake with a string saw

To alleviate the suffering of the hostess, savvy enthusiasts invented such technology as a string saw. It's very simple to use. When adjusting the height of the string, you must set it to the required thickness of the cake. On some models there are several strings at once in order to get the required number of shortcakes at a time.

The strings do not move, do not slip, are perfectly tensioned and cut amazingly, the main thing is to follow the rules of use:

• Set the desired height;
• We bring the saw to the biscuit on a smooth, flat surface;
• We cut into the baked goods and, making movements as if we were sawing a tree, cut it into several flat cakes.

That's it, now you can coat it with cream and decorate your confectionery delight.

Cutting the biscuit using a knife and a removable ring from the mold

If you are not the proud owner of such a miracle saw, then you can use a knife. For biscuits, they produce special cutters with a long blade, but in the absence of this unit, you can resort to using a device you have at home with the longest serrated blade possible. But this does not mean that you need to take your grandfather’s Cossack sword off the wall and wave it in the kitchen like an ataman; a bread file will do just fine.

1. We place the biscuit on a dish that matches the width of the mold, under which we place several more flat plates, as a height regulator.
2. Now we pass the ring from the mold through the cake. Because of the plates, the biscuit will protrude somewhat above the metal sides; if anything, you can also place plates under the dish to make the cake thicker, or, on the contrary, remove it if you want to get thin biscuits.
3. Using a knife, we begin to cut the protruding part of the baked goods, moving it along the edge of the ring.

Now 1 layer of the future cake is ready. We do the same with the rest of the donut.

You can use special molds for cutting biscuits.

How to cut a sponge cake with thread using toothpicks

The thread is definitely thinner than any, even the sharpest knife, and thanks to this it allows you to make thinner cakes. There is only one condition: the strength of the thread must be excellent, so the best option would be fishing line, nylon or dental floss. We will also need toothpicks to create a level cut.

1. We stick wooden sticks around the circle of the biscuit at the same height;
2. From fishing line (thread) we make a wide loop, which we throw over the baked goods so that it rests on the skewers, like a lasso.
3. Pulling the ends, we tighten the knot, and, plunging into the walls of the donut, the thread cuts it through in a horizontal plane.

You can also use thread to cut the shortcakes using the method with a mold ring and plates, only instead of a knife we ​​will use a fishing line (thread) stretched with both hands and move it through the thickness of the biscuit in a horizontal plane, like a saw.

If you don’t find such a mold, then you can simply cut out a heart template from cardboard, attach it to the cake and cut a heart along the contour with a knife.

There is another way - this is a homemade metal form from a tin or thick foil. It bends perfectly and you don’t need to be Arnie the Terminator to do it. Having created the heart symbol, simply place it on top of the cake and press down, as if cutting off the edges.

Armed with our tips, you are guaranteed to be able to prepare an incredibly beautiful and tasty confectionery product. In addition, you have a chance to be known among your girlfriends as the most successful and experienced cook, to whom they will turn for advice on how to carefully remove the sponge cake from the mold and how to evenly cut it into cakes. Well, you already know everything, don’t you?!

Experienced users of this smart electrical appliance have probably already seen that baking in a multicooker is almost always successful. Moreover, it is difficult to find a multicooker model that does not have an appropriate mode for this. Even if the treasured word “baking” is not among the program names, it can be easily replaced. For example, in the Moulinex CE 4000 model you can even bake in the “Roasting vegetables” mode, where a temperature of 140°C is automatically provided. By the way, despite the inability to change it yourself, according to user reviews, pies, a variety of casseroles, and omelettes are baked using this program.

It should be noted that buns, pies, gingerbreads and cookies can most likely be baked in this device, although the bottom area of ​​the bowl is painfully small. That is why baked goods in a slow cooker are, as a rule, biscuits, poured pies, and charlottes. In a word, a dough product that can be placed all at once into the pan of the device at one time.

At the same time, the thickness of the dough does not matter at all: pies made from liquid dough, biscuits with an airy structure, and bread and Easter cakes, the dough for which you can already pick up, will be baked well in a multicooker. You just need to remove the baked goods from the multicooker in time, as they may start to burn on the bottom.

So, the product is ready, the kitchen is filled with a pleasant aroma, and a reasonable question arises: how to correctly and as carefully as possible remove baked goods from the multicooker to avoid damage? First of all, the baked goods need to be allowed to cool. This will not only protect the product from breaking, but will also prevent the possibility of burning your hands.

After this, you will need a special insert for steaming food, which should be included with the multicooker. We place the insert in the multicooker bowl and, turning the entire structure over, make sure that the baked goods remain on the insert. Then you need a dish larger in diameter compared to the finished baked goods, which is placed on top. Thanks to repeated turning, the cake (casserole, sponge cake) remains on the plate.

As a second option for removing baked goods from a multicooker, we can recommend this method: just before you put the dough in the bowl, you need to cover it with parchment paper. True, it is important that the ends of the parchment reach almost to the top of the saucepan. After this, the dough is poured (placed) and the product is baked. Once the baked goods are ready and cooled, all you need to do is simply pull the ends of the parchment paper. We transfer the cake (or whatever you are preparing) to a serving dish, remove the parchment and start decorating your culinary creation.

Now let's look at some of the nuances that can always arise in the process of baking products in a slow cooker. For example, if you are the happy owner of an electrical appliance with a 3D function, in this case the bowl (and therefore the dough) will be heated from all sides. As a result, the finished pie will turn out evenly crispy, just like coming out of an electric oven.

However, for the most part, this function is absent in multicookers, so heating is carried out from below, from where the dough begins to bake. At the very end, the top of the product is baked, so it is its condition that determines the readiness of baking in a multicooker. If, for example, the dough on top is still outwardly raw, then you need to close the lid of the appliance for now and let the baked goods sit inside for a few more minutes. When the dough on top is ready, use the steamer basket to safely remove the pie.

There is no need to particularly look at the color of baked goods in a multicooker - it is always distinguished by light shades (except for devices with 3D heating), since there is no heating from above, so the product is not able to brown. True, this will not affect the taste of your desserts in any way, and if you decide to make a cake, it even turns into an advantage. Such products do not have a crust, which is usually more difficult to soak in syrup.

It is for this same reason that you do not have to turn the top layer over, crust side down, as is traditionally done with biscuits from the oven. As a result, the biscuit cut into layers from the multicooker will remain smooth.

If you really want to get a browner top of the pie, you just need to turn it upside down and bake it for some more time. But the result can be completely different, sometimes unpredictable and not very pleasing to the cook.

Another undoubted advantage of baking in a multicooker over the same oven is that this electrical appliance does not need to be heated. This is especially true in the summer heat, when a multicooker will not heat up your kitchen and make it look like hell, as happens with a hot oven.

The baking time in a multicooker depends not only on the temperature, but also on the composition of the dough used. For example, not very tall pies made with sour milk or kefir, as a rule, are prepared in an hour. During the same time, you can bake a sponge cake, the height of which reaches almost to the very top of the prior. By the way, the lid can be opened during the baking process, controlling the process, and the dough usually does not fall off, even biscuit dough.

At the end of the article, I would like to summarize that baking in a slow cooker turns out light, tender and airy, and is eaten very quickly. Considering the ease and simplicity of cooking in this smart electrical appliance, you can get addicted to this business quite quickly. If you decide to experiment for the first time in this wonderful saucepan, I wish you successful pies, casseroles and cakes!